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CREAM PUFFS
14 x 10-inch cookie sheet
..
.
Preheated
oven-400°
... Baking time-50-60 minutes
cup
all-purpose flour,
sifted before measuring
lf2
teaspoon
salt
lf2
cup butter or shortening
1 cup water
4 eggs
Sift flour
and
salt
together.
Put shortening and water in 2-quart
saucepan
on
small
unit
and turn
control
to
"High.
"
When mixture
boils,
add
flour
,
then cook
until
thick stirring constantly.
When
mixture gathers
into
a mass, remove from range and place mixture
in
bowl of
mixer.
Add unbeaten eggs, one at a time, mixing thor-
oughly
after each
addition.
Place 6 to 8
in
mounds on a greased
cookie sheet, about
l lh-inches
apart. Bake 50 to 60 minutes.
As
soon
as baked take a sharp paring
knife
and make a small slit in
the
base of the
cream
puffs to permit
steam
to escape and prevent
cream puff from collapsing.
Allow
these to dry in oven for several
minutes after the current is turned off.
Remove
from
cookie
sheet
immediately
upon
removing from oven and
cool
on wire
cake
racks.
Cut across and fill with Cream Puff Filling.
APPLE CRISP DELIGHT
2-quart oblong glass
baking
dish ... Preheated
oven-375°
.
.
.
Baking
time-45-60
minutes
6 to 8 apples peeled and
.
quartered
lf2
cup butter or margarine
cup
sugar
3,4 cup all-purpose flour
1 teaspoon cinnamon
Place apples in greased baking dish
.
Blend together . .
.
as for
making pie dough
...
the butter, sugar, flour and
cinnamon. Work
until
crumbly,
then pack closely over the
apples.
Bake 45-60
minutes.
Serve warm with a
little
whipped cream or
lemon
sauce.
Serves 5-6.
LEMON SPONGE CUPS
6 custard cups ..
.
Preheated oven-350°
.
.
.
Baking
time-45-60 minutes
2
tablespoons softened butter
Grated
rind
of 1 lemon
or margarine
5
tablespoons lemon juice
1
cup
sugar
3 eggs separated
4 tablespoons all-purpose flour
1112
cups
milk
lj4
teaspoon salt
Cream butter, add sugar, flour, salt,
lemon
rind and
lemon
juice.
Add the well-beaten egg yolks which
have
been mixed with the milk.
Lastly,
add the stiffly-beaten egg whites. Pour into greased
custard
cups. Set
cups
in a pan
of
water and bake. Each
cup
will
contain
lemon
custard at bottom of
cup
and sponge
cake
on
top. Cool and
unmold
.
Serves 6.
BAKED CUSTARD
3-quart baking dish
...
Preheated or cold
oven-325°
...
Baking
time-] to 1
!11
hours
6 whole eggs or 8 egg yolks
lf2
cup
sugar
lf2
teaspoon
salt
4
cups milk, scolded
lf2
teaspoon vanilla
nutmeg
Beat eggs slightly. Add sugar
a
nd salt,
then
milk
and vanilla. Mix
thoroughly. Pour into greased baking dish and sprinkle top with
nutmeg. Bake
in
pan of
water.
To test, insert
knife
in
center
of
pudding.
If
knife
comes
out clean,
custard
is done. Cool. Serves 6-8.
desserts
27
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